Ingredients
- 3 cups kefir (plain, or buttermilk if you cannot locate kefir)
- 3 cups water
- 2 tablespoons vinegar
- 1 cup scallions, finely chopped
- 1/4 cup dill, finely chopped
- 1/4 cup cilantro, finely chopped
- 1 cup radishes, cut in half and thinly sliced
- 1 cucumber, peeled and cut into 1/4-inch dice
- 1 avocado, diced (ripe)
- 4 large eggs (hard-boiled, diced)
- 2 red potatoes (boiled, diced)
- 1 teaspoon salt
- 1/2 teaspoon pepper, to taste
- 1 tablespoon horseradish
- 1 tablespoon mustard (Russian mustard adds a kick)
- 1 tablespoon lemon juice
How to Make
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Step 1: Dissolve horseradish and mustard in a little bit of kefir. Set aside.
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Step 2: Get your mortar and pestle out and pound scallions, dill and cilantro with a few large pinches of salt until the aroma of the herbs reaches your nose.
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Step 3: Don’t turn the herbs into a paste though.
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Step 4: In a large soup pot, combine diced boiled potatoes with the herb mixture.
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Step 5: Mix well, even crush a little to incorporate herbs into the potatoes.
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Step 6: Add the rest of the ingredients: horseradish and mustard mixture, eggs, avocado, cucumber, radish, kefir, water ,vinegar and lemon juice.
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Step 7: Gently mix.
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Step 8: Taste for salt. Add more if necessary.
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Step 9: Chill for 1 hour or more in the refrigerator.
We hope you enjoy this recipe!
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